3 Cheese Semolina and Barley loaves

Thanks, Syd!  I used parmesan, reggiano and fresh grated asiago and crumbled it into the final knead.  When risen, I sprinkled more over the top before baking.  It's a no-knead so I used my La Cloche clay bakers.  Here's the recipe; you can use any percentage of semolina flour, but I like it lighter and not too dense:

 3 Cheese Semolina Bread

 Yield:  1 two-pound loaf

 Ingredients

16 oz bread flour (14 oz bread, 2 oz semolina)

1/2 tsp yeast

1 1/2 tsp salt

12 oz fluid (1/2 water and 1/2 ale)

1/3 cup      parmigana  reggiano asiago mix

1 Tsp           dried buttermilk

1 tsp            diastatic malt powder

1 tsp            sugar

Preparation

1.   Mix dry ingredients together, then add wet and make a (ragged) ball of dough.  Gather dough together, scraping sides of bowl well, and cover. Leave for 12 hours at room temperature to autolyse and ferment.

Rise

2.   When ready to bake, lightly flour a surface, turn the dough ball out on it, stretch and fold; let rest 10 minutes.  Stretch and fold again, then add in 1/3 cup of cheeses.  Put in basket, cover and let rise about 2 hours or until a finger-poke leaves an impression.

Bake

4.   About ½ hour prior to finishing the rise, preheat the oven to 475° with your Dutch oven or clay baker inside.   

5.   When both the oven is hot and the dough is ready, remove the Dutch oven from the oven, remove the lid, carefully lift the dough by the parchment paper out of the skillet and set into the Dutch oven. Slash the dough with a lame or bakers blade about ½" deep across the top.  Sprinkle with cheese mixture. Replace the lid and bake for 30 minutes. Remove the lid and bake for 10 more or until a thermometer probe reaches 200- 205°

Let sit for one hour to cool before cutting.